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Peaches and cream iceblocks

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Beat the heat thanks to these Peaches and cream iceblocks. Simple to make and packed with fresh fruity flavours, they will be your new go-to treat.

  • Makes10
  • Cook time5 minutes
  • Prep time10 minutes, + cooling & 6 hours freezing time
Peaches and cream iceblocks


  • 1 white peach, stoned, chopped
  • ⅓ cup (50g) raspberries
  • 2 tbs caster sugar
  • 1 tbs lemon juice
  • 1 cup (250ml) thick vanilla custard
  • ½ cup (125ml) thickened cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the peach, raspberries, sugar, lemon juice and ¼ cup (60ml) water in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the peach is tender. Set aside to cool slightly.
  2. Step 2

    Place the peach mixture in a blender and blend until smooth.
  3. Step 3

    Combine the custard and cream in a jug. Pour half the peach mixture evenly among ten ⅓-cup (80ml) iceblock moulds. Top with half the custard mixture. Continue layering the remaining peach mixture and custard mixture, finishing with the custard mixture. Insert iceblock sticks. Place in the freezer for 6 hours or overnight until firm.

Nutrition Information


Energy: 470kJ/112 Cals (5%) 

Protein:  4g (8%)

Fat: 3g (4%) 

Sat fat:  2g (8%) 

Carb: 16g (5%) 

Sugar:  16g (18%) 

Fibre:  2g (7%) 

Sodium: 42mg (2%)